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Pumpkin Halwa

This traditional Pakistani pumpkin halwa is a popular fall and winter dessert made with pumpkin, milk, sugar, ghee, cardamom, and nuts.

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 30 mins
Servings: 4 servings
Calories: 417 kcal
Course: Dessert
Cuisine: Indian , Pakistani

Ingredients

  • 1 lb pumpkin (see notes)
  • 1 cups milk
  • ½ cup sugar (see notes)
  • ¼ cup ghee (see notes)
  • ¼ cup cooking oil
  • 5 cardamom
  • 1 tablespoon pistachios (see notes)
  • 1 tablespoon almonds
  • ½ tablespoon rose petals (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°f .
  2. Take a baking sheet and line it with parchment.
  3. Cut your tonda squash or pumpkin of choice in half and remove all the seeds.
  4. Pour some oil into a small bowl (I use avocado) and use a basting brush to rub it on the flesh of the halved pumpkins/tonda squash.
  5. Bake the pumpkin in the oven (uncovered) for 45 minutes.
  6. Remove, cool enough to be able to scoop out the flesh in big pieces and discard the skin.
  7. Place the pumpkin pieces and milk in the pot and bring the mixture to a boil on high heat.
  8. Reduce to medium heat and cook till all the liquid has evaporated and use your potato masher to make a thick pumpkin puree.
  9. Add the sugar to the mixture and cook on low heat, stirring till its all melted and the mixture is glossy.
  10. Add in the ghee and let it melt into the sweetened pumpkin puree.
  11. Turn the flame to medium high and add in the oil and let the halwa mixture heat up.
  12. Start roasting the mixture, stirring constantly to prevent it from sticking to the bottom of the pot.
  13. Once the mixture leaves the sides of the pan and turns amber in color it is ready.
  14. Garnish and serve warm.

Notes

  • Pumpkin - There are many different varieties, I've used a Tonda Squash for this recipe, but you can try the Halwa with a sugar pumpkin or pie pumpkin if you prefer. The taste and color may vary slightly depending on the type of pumpkin you use.
  • Sugar - I use plain white sugar as I don't want to alter the taste of the pumpkin/squash. Some people like to use brown sugar but I find that it overpowers the squash. 
  • Ghee - I use some Ghee as is traditional in a Halwa, but due to the fact that its high in saturated fat and expensive I mix it with some plain cooking oil. For the oil I use avocado due to its high smoke point.
  • Nuts - I like to use pistachios and almonds but some people like to add cashews. You can experiment and try whatever you prefer.
  • Rose Petals - I like to add these for a pop of color but these are not essential. Alternatively, gold and/or silver leaf can also be used for the halwa.

Nutrition Information

Serving 1serving Calories 417kcal (21%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 30g (46%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 0.1g Cholesterol 36mg (12%) Sodium 25mg (1%) Potassium 543mg (16%) Fiber 2g (8%) Sugar 31g (62%) Vitamin A 9766IU (195%) Vitamin C 11mg (12%) Calcium 118mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 417

% Daily Value*

Serving 1serving
Calories 417kcal 21%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 30g 46%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 14g 70%
Trans Fat 0.1g 5%
Cholesterol 36mg 12%
Sodium 25mg 1%
Potassium 543mg 12%
Fiber 2g 8%
Sugar 31g 62%
Vitamin A 9766IU 195%
Vitamin C 11mg 12%
Calcium 118mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.